Props and styling by Goldie Stern
Photography by Felicia Perretti
I love apple pie, so I thought why not try making it into a square, add a maple glaze, and top it with toasted walnuts for a delicate crunch? They came out so good that I ended up serving them at my daughter’s l’chaim!
YIELDS 24 SQUARES
- 2 Granny Smith apples, peeled and diced
- 1 Golden Delicious apple, peeled and diced
- 2 Tbsp brown sugar
- 1 Tbsp coconut oil
- 1 tsp vanilla sugar
- ½ tsp cinnamon
- 2–2¼ cups flour (I used white spelt)
- 1 tsp baking powder
- scant ½ tsp salt
- ¾ cup coconut oil
- ¼ cup light brown sugar
- ⅓ cup dark brown sugar
- 2 eggs
- 1½ tsp vanilla sugar
- ½ tsp cinnamon
- 2 full Tbsp coconut oil
- ¼ cup natural maple syrup
- ¾ cup confectioners’ sugar
- ¼ tsp vanilla extract
- ⅛ tsp cinnamon
- small pinch salt
- handful finely chopped toasted walnuts, for garnish
Combine all filling ingredients in a small pot. Cook over medium heat for 4 minutes or until most of the liquid is absorbed. Cool slightly.
Preheat oven to 350°F (175°C).
To make the dough: Combine flour, baking powder, and salt. Set aside. In the bowl of a mixer, cream together the coconut oil and both sugars until well combined. Add eggs, vanilla, and cinnamon, scraping down the bowl if necessary. Add dry ingredients and mix until a soft dough is formed. Divide in half.
Press half the dough into a parchment-lined 9x13-inch (23x33-cm) pan. Top with cooked apples. Don’t add any liquid that remains in the pot.
Roll the remaining dough between two pieces of well-floured parchment paper. Remove top parchment paper and carefully turn over on top of the apples to cover completely. Bake for 25–30 minutes or until golden. Remove from oven and let cool.
To make the glaze: Heat the coconut oil and maple syrup in a small bowl in the microwave until melted. Add the rest of the ingredients and mix well. Let sit for a few minutes to thicken. Pour into a plastic bag. Poke a hole with a toothpick in the corner. Drizzle glaze all over the squares and garnish with nuts.
Note: Coconut oil greatly enhances the flavor and texture of this recipe. You can use regular oil, but the results won’t be the same.
(Originally featured in Family Table, Issue 767)
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